BHG Delish Dish

Stirring Up Ideas In The Kitchen

maple syrup

Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with the Fall-inspired dinner recipe for you! I love Fall, especially because it gives me an excuse to indulge myself in making all kinds of cozy meals using my favorite Fall ingredients, such as sweet potatoes, cinnamon, maple syrup, etc. ! It’s no wonder that my today’s recipe is a delicious, easy-to-make, Fall-inspired dinner from Better Homes and Gardens: Maple-Glazed Chicken with Sweet Potatoes. Unbelievably good, kids would love it, this meal is full of protein, fiber, and it’s gluten-free!

chicken dinner, mashed potatoes, gluten free dinner

You’ll love that this recipe takes 30 minutes to make, and there are only 6 ingredients involved! It’s one of those rare recipes where sweet and savory flavors are perfectly combined. Sweet potatoes, maple glaze, savory chicken – this is the ultimate Fall comfort food, and it will be a great addition to your weekly menu.

Maple-Glazed Chicken with Sweet Potatoes

The chicken is cooked in butter + olive oil with Montreal seasoning. YUM!

chicken skillet, easy chicken

The final dish combines chicken seasoned with Montreal seasoning, Maple glaze, and mashed potatoes! Wonderful combination!

Maple-Glazed Chicken with Sweet Potatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for packaged mashed sweet potatoes – I just made my own because they are so easy to make.

- The recipe calls for 1 pound of chicken breast tenderloins – I just used 1 pound of chicken breast and sliced it horizontally, then into smaller longer slices. As you can see on the photos, I was able to get about 12 good-size slices out of 1 pound chicken breast! Also, the recipe calls for cooking chicken in 2 tablespoons of butter; I used 1 tablespoon of butter + 1 tablespoon of olive oil instead.

- I omitted green onions (didn’t have any) and just sprinkled the dish with chopped fresh parsley right before serving.

Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes

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Nothing says love like deliciously moist corn muffins.

Maple Bacon Corn Muffins

I grew up eating corn muffins so you could say I definitely know a thing or two about them. In fact, I am known to make tons of cornbread recipes on my blog. I might even consider myself an expert. That’s why I knew I definitely had to make these corn muffins when I saw them on BHG.com. The recipe held its own and was just like I remembered.

Maple Bacon Corn Muffins

These are the perfect texture; they have the perfect amount of sweetness; and they are perfect for any occasion (whether for a quick grab and go breakfast or as a side to a spicy comforting bowl of chili). It was also a fast one bowl recipe that only required a whisk (less dishes, more convenience). For fun, I decided to give the original recipe a breakfast spin when I saw the additional suggestions. Maple syrup and bacon just scream breakfast to me, and inside a moist and delicious corn muffin, they stand out even more! Bits of chopped bacon and maple syrup are added to the batter.

To create the updated recipe, I made the following edits:

  • I halved the recipe since its just the hubby and I. No need to have too many of these tempting muffins lying around for guilty pleasure consumption.
  • For every cup of batter, I folded in 1/4 cup chopped crisp cooked bacon and 1 tablespoon of pure maple syrup.
  • To garnish, I piled remaining bits of bacon on top of each muffin and drizzled maple syrup down the sides.

Maple Bacon Corn Muffins

The final results are the perfect twist for lazy Sunday mornings when breakfasts truly count.


Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.

With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.

That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.

Love pancakes with all the fixin’s? Check out more of our favorite pancake recipes. Want more tasty (and healthy) breakfast recipes? Download a digital copy of Eat Well, Lost Weight magazine.


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